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Your meal deserves a side of comfort! And Squash & Rice Casserole delivers. This might be one of your greatest meals yet! This pairs perfectly with just about any main entrée. The garden-fresh, summery squash, nutty wild rice, beefy mushrooms, and all that sharp parmesan cheese come together for a side dish that everyone will rave about! Squash & Rice Casserole is a comfort food that everyone will want to indulge in. You might want to make this the main course after all!
Your meal deserves a side of comfort! And Squash & Rice Casserole delivers. This might be one of your greatest meals yet! This pairs perfectly with just about any main entrée. The garden-fresh, summery squash, nutty wild rice, beefy mushrooms, and all that sharp parmesan cheese come together for a side dish that everyone will rave about! Squash & Rice Casserole is a comfort food that everyone will want to indulge in. You might want to make this the main course after all!
Ingredients
- 1 cup wild rice blend
- 1 3/4 cups chicken or vegetable broth plus more, to taste
- 3 1/2 cups butternut squash chopped
- 1 cup yellow onion sliced into thin wedges
- 1 1/2 cups fresh wild mushroom blend or cremini mushrooms sliced
- 3 sprigs rosemary divided
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil divided, plus more, to taste
- 1 teaspoon kosher salt divided
- 1 1/2 cups heavy cream
- 1/2 cup parmesan cheese finely shredded, divided
Directions
- In a large pot, add the wild rice blend and 1 3/4 cups of the chicken broth and cook until the rice is tender, according to the package directions. If the mixture seems dry before the rice is fully cooked, add the extra broth, a little at a time.
- In a large bowl, add the cooked rice and fluff it lightly with a fork.
- Allow the rice to cool to room temperature, about 30 minutes.
- Preheat the oven to 425 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- Lightly grease an 8-inch square baking dish.
- On the prepared baking sheet, add the squash, the onion wedges, the mushrooms, and 2 of the rosemary sprigs.
- Drizzle the veggie mixture with the balsamic vinegar, 2 tablespoons of the oil, and 3/4 teaspoon of the salt and toss to coat.
- Spread the veggie mixture out evenly in a single layer.
- Roast the veggie mixture until the squash is tender and browned, about 25-35 minutes.
- Allow the veggie mixture to cool to room temperature, about 20 minutes.
- Remove and discard the rosemary sprigs. Don't worry if some of the leaves remain.
- In a small saucepan over medium heat, add the heavy cream and the remaining rosemary sprig and cook, while stirring occasionally, until the cream just begins to bubble around the sides of the pan.
- Transfer the heavy cream mixture from the stovetop to a wire rack and let it stand until slightly cooled, about 15 minutes.
- Add the veggie mixture, 1/4 cup of the parmesan cheese, and the remaining salt to the rice and toss to combine.
- Evenly transfer the rice mixture to the prepared baking dish.
- Remove and discard the rosemary sprig from the heavy cream mixture.
- Evenly pour the heavy cream mixture over the top of the rice mixture.
- Evenly sprinkle the remaining parmesan cheese on top of the rice mixture.
- Evenly drizzle the remaining olive oil on top of the rice mixture.
- Bake the casserole until it is bubbly around the edges and the top is browned, about 30-35 minutes.
- Serve hot.
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